Best 6 Spicy Chocolate Bark Recipes
In the realm of desserts, where sweetness reigns supreme, there exists a captivating culinary creation that awakens the senses and challenges the boundaries of flavor: spicy chocolate bark. This delectable treat is a symphony of contrasting flavors, where the warmth of chili peppers dances harmoniously with the richness of chocolate, creating an irresistible sensory journey. Whether you're a seasoned adventurer seeking bold flavor profiles or a curious explorer yearning to expand your culinary horizons, crafting spicy chocolate bark is an experience that will leave you spellbound.
Let's cook with our recipes!
SPICY CHOCOLATE BARK
Warm hearts and heat up the holidays with this melt-in-your-mouth confection from our Test Kitchen. It sets up nicely when chilled, saving the peppery bite 'til the very end. With just four ingredients, it makes an easy gift idea, and folks who like spicy foods just may put it at the top of their holiday wish lists!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in remaining ingredients. Spread onto a waxed paper-lined pan. Refrigerate until set, about 20 minutes., Break bark into small pieces. Store in an airtight container in the refrigerator.
Nutrition Facts :
SPICY CHOCOLATE CHILI PEPPER BARK
I am a sucker for both chocolate and spicy foods - so I figured why not combine the two? Using a high-quality, dark chocolate is key in this recipe so you can reap the benefits. The Further Food Chocolate Collagen, with no added sugar, helps to ramp up the delicious chocolate flavor plus helping to strengthen hair and nails. If you can make your own fresh cinnamon, I say go for it! Cinnamon has incredible health benefits as well. It is the perfect recipe to whip up around Valentine's Day or when you want a rewarding treat around the house. Having homemade snacks like this helps me forego the unhealthy food that is so easily accessible in today's world!
Provided by Marisa Zeppieri
Yield 20-24 pieces
Number Of Ingredients 8
Steps:
- Line a baking pan with wax paper.In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.Pour chocolate onto baking pan. Spread out evenly.Be creative with some decoration at the end using leftover nuts.Chill for 20 minutes in the freezer, or until set.Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl. Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
- Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
Nutrition Facts : Per Serving Calories
SPICY CHOCOLATE SEED BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 26mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
Provided by Emeril Lagasse
Categories dessert
Time 2h45m
Yield 4 pounds of bark
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
- Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
Tips:
- Use high-quality chocolate. The better the chocolate, the better the bark will taste. Look for chocolate with a cocoa content of at least 60%.
- Temper the chocolate. Tempering helps to stabilize the chocolate and prevent it from becoming grainy. To temper chocolate, melt it over a double boiler, stirring constantly. Remove from heat and let cool to 88 degrees Fahrenheit. Then, return to heat and stir until the chocolate reaches 90 degrees Fahrenheit.
- Add your favorite toppings. Once the chocolate is melted, you can add your favorite toppings. Some popular choices include nuts, dried fruit, candy, and spices.
- Be patient. Chocolate bark takes time to set. Be patient and let it cool completely before breaking it into pieces.
Conclusion:
Spicy chocolate bark is a delicious and easy-to-make treat. It's perfect for parties, potlucks, or a simple snack. With a few simple tips, you can make the perfect chocolate bark every time. So what are you waiting for? Get started today!
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